Fontina, Goat Cheese, and Prosciutto Skillet Pizza

By lorik

To save time, combine the cheeses and prepare the dough while the salted tomatoes are draining. When popping the bubbles in the dough in step 3, do so gently to avoid scratching the nonstick pan.

Ingredients

• Toppings:
• 4 medium plum tomatoes, cored, seeded, and chopped
• 1/2 teaspoon salt
• 1 cup shredded fontina cheese
• 1/2 cup crumbled goat cheese
• 2 ounces sliced deli prosciutto, chopped
• 1/2 cup finely chopped fresh basil
• Dough:
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1/3 cup beer (see note)
• 7 tablespoons olive oil

Details

Adapted from cookscountry.com

Preparation

Step 1

1. For the toppings: Toss tomatoes and salt in large bowl, then transfer to paper towel-lined plate; let drain 15 minutes. Combine cheeses, prosciutto, and basil in medium bowl; refrigerate while preparing dough.

2. For the dough: Combine flour, baking powder, sugar, and salt in food processor. With processor running, slowly add beer and 1 tablespoon oil and process until dough pulls away from sides and forms shaggy ball, about 1 minute. Using floured hands, form dough into tight ball and cover loosely with plastic wrap; let rest 10 minutes. (Dough can be wrapped tightly in plastic and frozen for up to 1 week.)

3. Divide dough in half. On lightly floured surface, roll each half into very thin 9-inch round. Heat 3 tablespoons oil in large nonstick skillet over medium heat until just smoking. Transfer one dough round to skillet and cook, poking any bubbles that form with fork, until bottom is deep golden brown and crisp, 3 to 4 minutes. Flip dough and sprinkle with half of drained tomatoes and half of cheese mixture. Reduce heat to low and cook, covered, until second side is crisp and cheeses have melted, about 5 minutes. Transfer pizza to cutting board. Wipe out pan and repeat with remaining oil, dough, and toppings. Slice into wedges. Serve.

Note:
Yeast gives traditional pizza dough its complex flavor but requires several hours to work its magic. We found that beer adds a yeasty flavor to our quick and easy pizza dough, which is leavened with baking powder. Although any beer will work here, we prefer full-flavored ales to bitter stouts or mild lagers. Our favorite, Newcastle Brown Ale, won praise for its rich, malty flavor that gave our pizza crust just the right yeast flavor. If you’re looking a non-alcoholic option, our tasters liked O’Doul’s Amber.